ALMOND FLOUR TEA COOKIES – WENDY BLANCHARD, MS, CHHC, CPS
INGREDIENTS:
- 1/2 cup vegan shortening, softened
- 1/4 cup coconut oil, softened
- 3/4 cup coconut sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 1/4 cup almond flour
- 1/2 cup coconut flour
INSTRUCTIONS:
With a hand mixer, cream together the butter, coconut oil, and coconut sugar. Add the eggs, vanilla and almond extract, mix until well blended.
In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the wet ingredients one cup at a time, beating well after each added cup.
Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a flat pancake and cover with plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to 350, and line a baking sheet with parchment paper.
Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 thick. You may have to rub the rolling pin with coconut flour to do this. Cut out the cookies using your cookie cutters. Using a spatula, transfer the cut cookies to the baking sheet.
Bake the cookies for approximately 13-15 minutes, until lightly golden. These cookies need to bake longer than typical sugar cookies. Cool on a baking sheet for 2 minutes then transfer to a wire rack.
To your good health!
Wendy